Agathi Keerai Charu

Ingredients

Agathi Keerai – a small bunch

Onion – 1

Green Chillies – 2

Jeera – 1 teaspoon

Coconut – 2 tablespoon

Oil – 1 teaspoon

Mustard – 1/2 teaspoon

Salt – 1/2 teaspoon

Directions

Remove the keerai from its stem. Chop onion and green chillies finely. In a kadai put the oil and when it is hot add mustard. When it pops up add chopped onion and green chillies. Fry for two minutes. Add the keerai washed well. Add jeera and salt along with a a cup of water. Close with lid and cook on low flame till it is cooked. Grind the coconut into a fine paste and add to the keerai. Mix well and allow to boil for further two to three minutes.

It can be taken mixed with hot rice. This is very good for healing the sour in mouth and tongue. You can drain the liquid (charu) and take as a soup.

Tips: Instead of plain water, you can add a cup of “rice water”. “Rice Water” is the water drained after washing the rice before cooking. It is called in Tamil as “Arisi Kazhuviya Thanneer” – “அரிசி கழுவிய தண்ணீர்”.

This curry recipe is demonstrated by Chef Soundararajan in a TV show. With this basic curry, we can prepare number of dishes. For example, if we add cooked dhal, it will become “Dhal Curry”. Add cooked spinach and paneer. It will be “Spicy Palak Paneer”. Add cooked potato pieces and […]